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Rich Cranberry Coffee Cake

 Rich Cranberry Coffee Cake
Meet the Cook: When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario
16 ServingsPrep: 10 min. Bake: 65 min. + cooling


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 4 eggs
  • 2-1/4 cups all-purpose flour, divided
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen cranberries, patted dry
  • 1/2 cup chopped pecans or walnuts
  • Confectioners' sugar


  • In a bowl, beat cream cheese, butter, sugar and vanilla until smooth.
  • Add eggs, one at a time, mixing well after each addition.
  • Combine 2 cups flour, baking powder and salt; gradually add to butter
  • mixture. Mix remaining flour with cranberries and nuts; fold into
  • batter. Batter will be very thick. Spoon into a greased 10-in.
  • fluted tube pan.
  • Bake at 350° for 65-70 minutes or until cake tests done. Let
  • stand 5 minutes before removing from the pan. Cool on a wire rack.
  • Before serving, dust with confectioners' sugar. Yield: about 16
  • servings.

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Rich Cranberry Coffee Cake (continued)

Nutritional Facts: 1 serving (1 slice) equals 337 calories, 20 g fat (11 g saturated fat), 99 mg cholesterol, 285 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.